Breakfast Tacos

Warm tortillas are filled with fluffy scrambled eggs, roasted potatoes, crispy bacon, and melting cheese to create these mouthwatering bacon and egg tacos. They are great for breakfast, lunch, or dinner any day of the week.

Bacon and Egg Taco

Is there a breakfast combination more quintessential than bacon and eggs? I feel a bit like Sam-I-Am when thinking about this pairing. I would eat them on potatoes, in a salad or two or three, and again each morning, plain as can be.

Cooked to a crispy bite, bacon adds a perfect texture to pillowy scrambled eggs. I want them snuggled up in a tortilla with plenty of cheese.

I typically skip the hot sauce, but my oldest uses the hottest stuff he can find. We almost always add green chile to this recipe. But, a bacon and egg taco is fabulous, no matter how you choose to fancy them up.

Egg Tacos

Breakfast tacos are always a huge hit with my whole family. This breakfast tacos recipe was inspired quite a few years ago by the Breakfast Nachos that my boys adored.

Eventually, there came a time that they requested breakfast nachos, and I didn’t have any tortilla chips in the house. However, a box of taco shells caught my eye and one thing led to another, and they got this egg taco recipe.

I make an egg taco with either hard taco shells and flour tortillas and however they’re made, they disappear lightning fast.

Gone are those little boys who begged for egg tacos. Whenever I come across photos of them on this blog, I’m consistently struck by how big a role the kitchen has played in the rhythm of our lives (and how cute they were!).

Ten years later, I’m so proud of the young men they’ve become. Now, I’m the shortest person in the kitchen. Life has changed, but my boys still rate this breakfast two (much bigger) thumbs up.

Egg Taco Recipe

• tortillas
• butter
• eggs
• shredded cheese
• bacon
• roasted potatoes (homemade or store bought)
• salt and pepper
• jalapenos or green chile (optional)

Breakfast Egg Taco

Start by warming the tortillas or taco shells. Preheat the oven to 325°F. Spread the tortillas or taco shells across a baking sheet and warm for 5 minutes.

Alternatively, if you have a gas stove, the stovetop flame can be used to lightly char each tortilla. While the tortillas are warming, melt the butter in a skillet over medium heat.

Reheat (or cook) the breakfast potatoes and cook the bacon according to whichever methods you like best. Frozen potatoes and pre-cooked bacon will also work fine. Heat according to package instructions.

Pour the eggs into the warm skillet and gently scramble them. Let them cook without stirring too much. Season with salt and pepper. When the eggs are barely solid, remove the skillet from the heat. (They will continue to cook from residual heat.)

Add the potatoes, bacon, and cheese to the skillet with the eggs and lightly stir to mix throughout and melt the cheese. (The melting cheese will assist in holding the tacos together.)

Remove the tortillas or taco shells from the oven and begin to assemble the tacos. Divide the skillet of eggs, potatoes, and bacon between the warm tortillas or taco shells. Top with green onions and cilantro before serving.

If you liked the egg tacos, you will definitely enjoy a pulled pork breakfast skillet. Crispy carnitas make an absolutely fabulous breakfast. And, roasted sweet potato and spinach breakfast hash is an incredible mix of flavors.

There’s something irresistible about breakfast enchiladas or a hashbrown bowl with asparagus and bacon on a slow Saturday morning. All of my boys devour them.

For those who prefer something a little sweeter, try these mini german pancakes. These little dutch babies are a treat with nothing more than powdered sugar and fresh fruit. Your taste buds will thank you.

Perfect every time homemade waffles get rave reviews. I’ve made them dozens (likely more like hundreds) of times, and they really do turn out flawlessly. I like to add blueberries for a special treat.

Breakfast Tacos

5 from 2 votes

Warm tortillas are loaded with fluffy scrambled eggs, roasted potatoes, crispy bacon, and melting cheese to create mouthwatering breakfast tacos.

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Prep Time: 30 minutes mins

Total Time: 30 minutes mins

Servings: 4 -5 servings

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Ingredients 

• ▢ 8 taco-size flour tortillas or hard taco shells
• ▢ 1 tablespoon butter or bacon grease
• ▢ 8 eggs lightly whisked
• ▢ ¾ cup shredded Mexican blend or cheddar cheese
• ▢ ½ pound bacon (cooked in the oven or on the stove)and cut into bite-size pieces
• ▢ 2 cups roasted breakfast potatoes (homemade or store-bought) very small dice
• ▢ ¼ teaspoon kosher salt adjust to taste
• ▢ ¼ teaspoon freshly ground black pepper adjust to taste
• ▢ 1 tablespoon thinly sliced green onions
• ▢ 1 tablespoon chopped fresh cilantro
• ▢ jalapenos, green chile, hot sauce, or salsa for serving OPTIONAL

Instructions

• Preheat the oven to 325°F. Spread the tortillas or taco shells across a baking sheet and warm for 5 minutes. Alternatively, if you have a gas stove, the stovetop flame can be used to lightly char each tortilla. While the tortillas are warming, melt the butter in a skillet over medium heat.
• Reheat (or cook) the breakfast potatoes and cook the bacon according to whichever methods you like best. Frozen potatoes and pre-cooked bacon will also work fine. Heat according to package instructions.
• Pour the eggs into the warm skillet and gently scramble them. Let them cook without stirring too much. Season with salt and pepper. When the eggs are barely solid, remove the skillet from the heat. (They will continue to cook from residual heat.)
• Add the potatoes, bacon, and cheese to the skillet with the eggs and lightly stir to mix throughout and melt the cheese. (The melting cheese will assist in holding the tacos together.)
• Remove the tortillas or taco shells from the oven and begin to assemble the tacos. Divide the skillet of eggs, potatoes, and bacon between the warm tortillas or taco shells. Top with green onions and cilantro before serving.

Nutrition

Calories: 472kcal · Carbohydrates: 31g · Protein: 26g · Fat: 26g · Saturated Fat: 11g · Polyunsaturated Fat: 4g · Monounsaturated Fat: 9g · Trans Fat: 0.2g · Cholesterol: 367mg · Sodium: 990mg · Potassium: 293mg · Fiber: 2g · Sugar: 3g · Vitamin A: 711IU · Calcium: 246mg · Iron: 4mg

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{originally published 02/13/2014 – recipe notes and photos updated 07/3/2023}